De Montijo-Prieto, S.; Razola-DÃaz, M.d.C.; Barbieri, F.; Tabanelli, G.; Gardini, F.; Jiménez-Valera, M.; Ruiz-Bravo, A.; Verardo, V.; Gómez-Caravaca, A.M.
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants 2023, 12, 298.
https://doi.org/10.3390/antiox12020298
AMA Style
De Montijo-Prieto S, Razola-DÃaz MdC, Barbieri F, Tabanelli G, Gardini F, Jiménez-Valera M, Ruiz-Bravo A, Verardo V, Gómez-Caravaca AM.
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants. 2023; 12(2):298.
https://doi.org/10.3390/antiox12020298
Chicago/Turabian Style
De Montijo-Prieto, Soumi, MarÃa del Carmen Razola-DÃaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, and Ana Mª Gómez-Caravaca.
2023. "Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts" Antioxidants 12, no. 2: 298.
https://doi.org/10.3390/antiox12020298
APA Style
De Montijo-Prieto, S., Razola-DÃaz, M. d. C., Barbieri, F., Tabanelli, G., Gardini, F., Jiménez-Valera, M., Ruiz-Bravo, A., Verardo, V., & Gómez-Caravaca, A. M.
(2023). Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants, 12(2), 298.
https://doi.org/10.3390/antiox12020298